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Lemon Raspberry Cookies Recipe

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★★★★★

4.8 from 88 reviews

These Lemon Raspberry Cookies are a delightful gluten-free treat combining the zestiness of fresh lemons with the tartness of raspberries. Soft, marbled pink cookies are coated in lemon sugar and optionally topped with a tangy raspberry glaze, perfect for a refreshing twist on classic cookies.

Ingredients

Scale

For the Cookies

  • 2 cups gluten free flour (1:1 gluten free blend with xanthan gum)
  • 1.5 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter or vegan baking stick, room temperature
  • 1 ¼ cups granulated sugar
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • ½ cup frozen raspberries, chopped

For the Lemon Sugar

  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest (from about 1 medium lemon)

For the Glaze

  • 1 cup confectioners’ sugar
  • 1–2 frozen raspberries
  • 1 tablespoon plus 1 teaspoon water

Instructions

  1. Zest and juice lemons: Wash and dry all 3 lemons. Zest all 3 using a zester, place zest in a small bowl, cover with plastic wrap to prevent drying. Cut one lemon in half and juice it, removing seeds. If needed, juice more to get about 2 tablespoons.
  2. Prepare raspberries: Roughly chop ½ cup frozen raspberries without pulverizing. Place them back in the freezer until ready to use to keep them firm.
  3. Mix dry ingredients: In a large bowl, whisk together gluten free flour, baking powder, and salt. Set aside.
  4. Make cornstarch mixture: In a small bowl, combine 2 heaping tablespoons cornstarch with 3 tablespoons water and stir until smooth and watery.
  5. Cream butter and sugar: In a large bowl using an electric mixer with paddle attachment, beat butter or vegan stick and 1¼ cups granulated sugar until soft and creamy (2-3 minutes).
  6. Add wet ingredients: Slowly beat cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice into the creamed butter and sugar, creating a pale yellow and chunky batter.
  7. Incorporate dry ingredients: Gradually beat in the gluten free flour mixture until just combined.
  8. Fold in raspberries: Gently fold the frozen chopped raspberries into the dough until marbled pink.
  9. Freeze dough: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour to prevent spreading during baking.
  10. Preheat and prepare baking sheet: After freezing, preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
  11. Prepare lemon sugar coating: Mix remaining 3 tablespoons granulated sugar with 1 teaspoon lemon zest in a small bowl.
  12. Portion dough: Using an ice cream or large cookie scoop, scoop 11 dough balls. Roll each in lemon sugar to coat fully.
  13. Arrange and bake: Place the coated dough balls 3-4 inches apart on prepared baking sheet. Bake for 15-16 minutes at 325°F.
  14. Reshape and cool: Remove from oven, immediately shape cookies into circles with a spatula, cool on baking sheet for 5 minutes before transferring to a rack to cool completely to avoid breaking.
  15. Optional glaze: For glaze, whisk confectioners’ sugar, 1-2 raspberries, and 1 tablespoon plus 1 teaspoon water until smooth. Drizzle glaze over completely cooled cookies. Allow glaze to harden before serving. Sprinkle extra lemon zest if desired.

Notes

  • Freezing the dough for at least 1 hour is essential to prevent spreading and to maintain cookie shape.
  • Be gentle when chopping raspberries; avoid creating pulp to maintain texture and appearance.
  • You can bake cookies in batches; excess dough balls can remain frozen until ready to bake.
  • Let the cookies cool completely before applying the glaze to prevent it from melting and becoming runny.
  • Use parchment paper or a silicone baking mat for easy cookie release and cleanup.

Keywords: Lemon Raspberry Cookies, gluten free cookies, lemon zest cookies, raspberry cookies, gluten free dessert, lemon dessert

Find it online: https://freshrecipehub.com/lemon-raspberry-cookies-recipe/